I like to have a variety of relishes on hand. They give just a little bit of zing to a meal. One of my favorites is corn relish. Here is the recipe.
6 cups cooked fresh or frozen whole kernel corn
3 cups chopped cabbage
1 cup chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 cups cider vinegar
2 cups granulated sugar
1 cup water
1 Tbsp pickling salt
1 Tbsp celery seed
1 Tbsp mustard seed
1 Tbsp turmeric
Combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring occasionally.
Immediately fill hot pint or half-pint jars with mixture, leaving 1/2-inch head space.
Process pints or half-pints in boiling water canner for 15 minutes.
I doubled the recipe. That gave me 12 pints of relish plus about a half pint to eat with supper tonite.
I am taking tomorrow off. Duane is baking a huge ham. He is working his magic with a sauce that has pineapple in it. He and Lori are doing most of the cooking. All I have to do is make some candied carrots and set the table. Spoil me, they do. :)
This is me, wishing all of my blog friends a happy and blessed Easter.
Opus 2017-392: The Traditional Post
46 minutes ago